Guacamole Deviled Eggs
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Guacamole Deviled Eggs
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Watch your appetizer tray disappear with these guacamole deviled eggs. They're even better than the classic recipe!
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Ingredients
- 12 large hard-boiled eggs
- 4 to 5 tablespoons guacamole or ½ avocado mashed
- 4 tablespoons salsa or pico de gallo
- 4 tablespoons shredded cheddar cheese
- ½ teaspoon taco seasoning
Instructions
- Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate.
- Mash the yolks with a fork, add the guacamole or mashed avocado, pico de gallo or salsa, shredded cheese, and a pinch of taco seasoning. Stir to combine the ingredients until the mixture is cohesive.
- Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
- Place the deviled eggs onto the plate and refrigerate for 1 hour before serving.
Notes
- Leftover guacamole deviled eggs can be kept refrigerated for up to a day, but they may not look as pretty.
Nutrition Information
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Serving
1 deviled egg
Calories
52kcal
(3%)
Carbohydrates
1g
(0%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
95mg
(32%)
Sodium
52mg
(2%)
Potassium
53mg
(2%)
Fiber
0.3g
(1%)
Sugar
0.5g
(1%)
Vitamin A
158IU
(3%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1 deviled egg | |
| Calories | 52kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 52mg | 2% |
| Potassium | 53mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.5g | 1% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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